Minnesota Cheese Fest pairs great samples, better planning

A sample of St. Pete's Select blue cheese is speared on a toothpick at the Minnnesota Cheese Festival at the State Fairgrounds in Falcon Heights on Sunday, September 15, 2013. The cheese is made by Caves of Faribault, a Minnesota-based artisan cheese maker. (Pioneer Press: Chris Polydoroff)

In its second year, the Minnesota Cheese Festival has hit its stride.

After a first year plagued by long lines of people who all showed up at the beginning of the event, the festival -- held at the Minnesota State Fairgrounds this weekend -- stretched over two days with staggered admission times.

The strategy appeared to work, as lines were short and cheese samples plentiful.

"It's been just wonderful," said first-time fest-goer David Nightingale, whose daughter, Laurel Nightingale, bought her dad the tickets as a birthday present. "It's a great opportunity to try a wide variety of cheeses. We both love cheese."

Last year, about 3,500 people attended the event, most of whom arrived at the start of the one-day fest.

Minneapolis resident Karin Rosen tastes some Jeffs' Select Gouda cheese made by the Caves of Faribault at the Minnnesota Cheese Festival at the State Fairgrounds in Falcon Heights on Sunday, September 15, 2013. "I'm a huge cheese lover," said Rosen. "This is something I've looked forward to for a while." (Pioneer Press: Chris Polydoroff)

This year, guests chose from four time slots over two days.

Cheesemakers, mostly small operations from Minnesota and Wisconsin, were happy to have time to chat with guests about their products and processes.

"Last year was a bit of a debacle," said Keith Adams of Alemar Cheese Co. in Mankato, Minn. "There were enthusiastic cheese fans, but they just sold too many tickets. By breaking it into sessions, it's just much more civilized."

The family behind up-and-coming Redhead Creamery in Brooten, Minn., said the event helped them log their best day yet on Kickstarter, where they are raising money to help build an environmentally friendly cheesemaking facility.

"It was also great to see people who have already contributed come and say hello," said Alise Sjostrom, president and certified cheesemaker.

Advertisement

"We get to thank them in person."

Sjostrom worked in Vermont and at Crave Brothers cheese in Waterloo, Wis., before deciding to come home to her parents' dairy farm and start a family operation. Her mother, Linda Jennissen, and sister Maggie Jennissen, all of whom sport the red hair that gives the creamery its name, were present at the festival, telling guests about the aged cheddars and bloomy rind type cheeses they plan to make.

Fest-goers weren't just sampling and learning about cheese -- through mini-seminars on things like cheese and beverage pairings and making the perfect cheese plate; they also were buying bricks of their favorites, straight from the cheesemakers.

Bruce Montgomery enthusiastically forked over a few bucks to take home some award-winning St. Peter blue cheese from Caves of Faribault.